big george rotissserie'b'your george foreman rotisserie oven is a combination rotisserie...

Rotisserie Oven

OWNER’S MANUALModel No. GR80B

Important SafeguardsWhen using electrical appliances, basic safety precautionsshould always be followed, including the following:

1. Read all instructions carefully.2. Do not touch hot surfaces. Use handles or knobs.3. To protect against electrical shock, do not immerse cord, plug,

or any part of the appliance in water or any other liquid.4. Close supervision is necessary when any appliance is used

near children.5. Unplug from outlet when not in use and before cleaning. Allow

to cool before putting on or taking off parts and before cleaning.6. Do not operate any appliance with a damaged cord or plug or

after the appliance malfunctions or has been damaged in anymanner. Return the appliance to the repair department.

7. The use of accessory attachments not recommended by themanufacturer may cause fire, electric shock or injury.

8. Do not use outdoors.9. Do not let cord hang over edge of table or counter, or touch

hot surfaces.10. Do not place on or near a hot gas or electric burner, or in a

heated oven.11. Extreme caution must be used when moving an appliance

containing hot oil, grease, or other hot liquids.12. Do not insert oversized foods or metal utensils (except

recommended accessories) into the Rotisserie. Doing so may create a fire or risk of electric shock.

13. A fire may occur if the Rotisserie is covered or touching flammable material including curtains, draperies, walls orsimilar materials when in operation. Do not store any itemon top of the Rotisserie.

14. Use extreme caution when removing the Drip Tray or dis-posing of hot grease.

15. Do not use appliance for other than intended use.

Save These InstructionsTHIS APPLIANCE IS FOR HOUSEHOLD USE ONLY

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Additional Important SafeguardsWARNING: This appliance generates heat and escaping steamduring use. Proper precautions must be taken to prevent the riskof burns, fires, other injury to persons or damage to property.

1. A person who has not read and understood all operating andsafety instructions is not qualified to operate this appliance.

2. Unplug from outlet when not in use and before cleaning. Toavoid electric shock, never immerse or rinse this appliancein water or any other liquid.

3. If this appliance falls or accidentally becomes immersed in water,unplug it from the wall outlet immediately. Do not reach into thewater!

4. To reduce the risk of burns or other injuries, do not touch hot sur-faces. Use of protective oven mitts or gloves as well as long-han-dled utensils is recommended. Use the Bar Remover whenremoving Rotisserie Bar and hot food from inside the Rotisserie.

5. To reduce the risk of injury to persons or property, unplug this appli-ance before inserting food. Always keep the appliance unpluggedfrom the wall outlet when not in use.

6. When using this appliance, provide adequate air space above andon the sides for air circulation. Do not operate this appliance whileit is touching or near curtains, wall coverings, clothing, dish towelsor other flammable materials.

7. To reduce the risk of fire, do not leave this appliance unattendedduring use.

8. Always use water in Drip Tray.9. Do not use or attempt to repair a malfunctioning appliance!

10. The cord to this appliance should only be plugged into a 120V ACelectrical wall outlet.

11. Do not use this appliance in an unstable position.12. Do not place any of the following materials in the Rotisserie:

paper, cardboard, plastic, and the like.13. Do not attempt to dislodge food or clean the Rotisserie while

it is plugged in or while it is still hot.14. Do not clean with metal scouring pads. Pieces of the pad may

break off and touch electrical parts, creating a risk of electricshock.

15. Do not attempt to use this appliance without the Cover inplace.

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Polarized PlugThis appliance has a polarized plug (one blade is wider than theother). To reduce the risk of electric shock, this plug is intended tofit into a polarized outlet only one way. If the plug does not fit fullyinto the outlet, reverse the plug. If it still does not fit, contact aqualified electrician. Do not attempt to modify the plug in any way.

Short Cord InstructionsA short power supply cord is provided to reduce the risk resultingfrom becoming entangled in or tripping over a longer cord. Longerextension cords are available and may be used if care is exercisedin their use.If a longer extension cord is used, (1) the marked electrical rating ofthe extension cord should be at least as great as the electrical rat-ing of the appliance, and (2) the longer cord should be arranged sothat it will not drape over the counter top or table top where it canbe pulled on by children or tripped over unintentionally.

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Getting to Know Your George Foreman Rotisserie Oven

ON

PAUSE

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REMAINING COOKING TIME

A. Rotisserie Body B. Lift-up cover with Viewing

WindowC. Cover HandlesD. Drip Tray w/ Handle

(P/N 20899)E. Upper Track Position

F. Rotisserie Bar TrackG. Lower Track PositionH. Rotisserie Bar SocketsI. Heating Elements (1 upper;

3 lower)J. Oven Light

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AccessoriesK. Rotisserie Bar with Grooves

(P/N 20897)L. End Brackets (2) (P/N 20898)M. 4-Prong Meat Tines

(P/N 20907)N. 2-Prong Meat Tines

(P/N 20900)O. Skewers (5) (P/N 20901)P. Adjustable Basket (P/N 20902)

Q. Roasted Veggies/Air Bake Basket (P/N 20903)

R. Baking Sheet (P/N 20904)S. Wire Rack (P/N 20905)T. Rotisserie Bar Remover

(P/N 20906)U. "Beat the Heat" Oven Mitts

(P/N 20931)V. Instructional Video

(P/N 60516)


(Cont.)

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(cont.)

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Control PanelA. On/Pause ButtonB. Reset/Off ButtonC. On Indicator LightD. LCD Timer DisplayE. Hour Button

F. Minute ButtonG. Temperature ButtonH. Select (Heating Elements)

ButtonI. Motor (on/off) ButtonJ. Oven Light (on/off) Button

A

B

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E F G H I J

Temperature ButtonThe “TEMP” Button adjusts the cooking temperature. As you press the“TEMP” Button, you will notice six different temperature settings designatedby 1-6 small dots appearing on the far left side of the LCD Timer Display.(Please note that actual temperatures may vary from the temperatures listedbelow.) Each setting, 1-6, can be associated with certain cooking tempera-tures. The settings and corresponding temperatures are as follows:

••

•••

• •••

400˚F

• •• ••

425˚F

• •• •• •

450˚F

• 225˚F

300˚F

350˚F

Symbol Temperature Symbol Temperature

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Select ButtonThe “SELECT” Button controls the Heating Elements. By beingable to control the Heating Elements, you can adjust the browningif the food is cooking/browning unevenly. Each of the HeatingElements is represented by an LED above the “SELECT” Button.The four LEDs match the four Heating Elements inside theRotisserie Oven. The LED on the top corresponds to the HeatingElement on the top of the Rotisserie Oven. The left LED and theright LED on the bottom correspond to the front and back HeatingElements on the bottom of the Rotisserie Oven. The Center LED onthe bottom corresponds to the center Heating Element on the bottom of the Rotisserie Oven. The Default setting for the SelectButton is to turn on the bottom front and back Heating Elements.

Motor ButtonThe “MOTOR” Button controls the Rotisserie Motor. Press the“MOTOR” Button to turn the motor on or off. When using theBaking Sheet or Wire Rack, you will not need to turn on theRotisserie Motor.

When the Motor Button is selected, you may only choose betweentwo settings with the Select Button:

1) Bottom front and back Heating Elements; or

2) Top Heating Element along with bottom front and back Heating Elements.

The bottom center Heating Element will not turn on duringthe Rotisserie Mode (when the motor is on).


(cont.)

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IntroductionYour George Foreman Rotisserie Oven is a combination Rotisserieand Oven. With a powerful motor, large cooking area, and heavy-duty Rotisserie Bar the Rotisserie Oven will beautifully and evenlycook an extra-large turkey!

Complete with all the accessories you’ll need, your GeorgeForeman Rotisserie Oven allows you to cook anything from delicatefish or vegetables to large poultry items and even a pizza! Cookfish or hamburgers in the Adjustable Basket or cook “guilt-free” air-baked fries in the Roasted Veggies/Air Bake Basket. Any wayyou cook it—it’s healthy and delicious!

ROTISSERIE Foods which are cooked on a Rotisserie are extra flavorful,because they are self-basted with their own juices. Foods are morehealthful as fat can drip down, away from food during cooking.

Food to be cooked on the Rotisserie must be no longer than 12inches. This allows the entire piece of food to be over the HeatingElements. Weight of food to be cooked is less important thanlength.

Carefully center food (especially food with a bone in it) on RotisserieBar, as unbalanced food will cause a jerking motion during cooking.This causes undue stress on the Motor. Use the Meat Tines to cen-ter the food and secure onto Rotisserie Bar with End Brackets.When using 4-prong Meat Tines for extra-large cuts of meat, youmay eliminate the End Brackets (to make more room on RotisserieBar). Properly centered food can usually be judged by sight; how-ever, test for balance by rotating the Rotisserie Bar with yourhands. You will feel a “jerking” motion if the food is not balancedproperly. Adjust food as necessary.

Use cooking string to tie poultry at wings and legs. This will com-pact the bird so no parts touch the Heating Elements.

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ACCESSORIES

Rotisserie BarYour George Foreman Rotisserie Oven fea-tures a heavy-duty Rotisserie Bar whichhosts accessories such as the Meat Tines,Adjustable Basket, and Roasted Veggies/AirBake Basket. The Rotisserie Bar fits into the Rotisserie Oven and the heavy-duty motor turns the Bar so your food cooks evenly and conveniently—with-out all the added fat!

A handy Rotisserie Bar Remover hooks into grooves in the Rotisserie Bar forquick and easy removal of your cooked foods!

4-Prong Meat TinesYour George Foreman Rotisserie Oven comeswith two 4-prong Meat Tines. Use the 4-prongMeat Tines for whole turkeys or other largepieces of meat. When using Meat Tines, besure to place a Meat Tine at each end of the meat. This accessory isdesigned to be used with the Rotisserie Bar.

Suggested foods: Whole turkey or large chicken, duck, large roast, etc.

2-Prong Meat TinesYour George Foreman Rotisserie Oven comeswith four 2-prong Meat Tines. Use the 2-prongMeat Tines with chickens, cornish hens, roasts,etc. When using Meat Tines, be sure to placea Meat Tine at each end of the meat. Thisaccessory is designed to be used with theRotisserie Bar.

Suggested foods: Picnic roast, small to medium chicken, cornish hen,tenderloin, etc.

Introduction (Cont.)

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Adjustable BasketUse the Adjustable Basket to cook small cutsof meat, seafood, or vegetables. TheAdjustable Basket has a Lid which can beraised or lowered to adjust to the thickness ofthe food. This keeps the food in place while itturns on the Rotisserie Bar.

Suggested foods: Hamburgers, steaks, pork chops, fish, chicken breasts,sliced vegetables, spare ribs, etc.

Roasted Veggies/Air Bake BasketThe Roasted Veggies/Air Bake Basket is greatfor browning potatoes and vegetables. ThisBasket makes wonderful “guilt-free” air-baked fries. The extra large size means you can cookfor the whole family in a single batch! An easy-close door keeps all the food in the Basket—safely and securely. This accessory is designedto be used with the Rotisserie Bar.

Suggested foods: Potatoes, frozen french fries, diced vegetables, etc.

SkewersFive skewers means shish-kabobs for everyone!Combine your favorite meats and/or vegetables to create your favorite types.

Suggested foods: Beef, chicken, vegetables,etc.


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Baking SheetThe Baking Sheet lets you use your RotisserieOven like a regular baking oven. Use theBaking Sheet to bake your favorite items.

Suggested foods: For baking dinner rolls,cookies, etc.

Wire RackThe Wire Rack lets you use your RotisserieOven like a regular baking oven. The speciallydesigned cross wires work with the skewers forevenly cooked shish-kabobs. (See Figure 11.)You can even use this to cook a pizza!

When using the Wire Rack for baking, placeinto oven with cross wires down (on underside).

When using Wire Rack with Skewers, place Wire Rack into oven on lowerwire rack position with cross wires up (on topside)

Suggested foods: Frozen pizza, breads, pies, cakes, kabobs, etc.

NOTE : Do not use the wire rack to cook large cuts of meator poultry.

WARNING: Do not attempt to assemble parts inside theRotisserie Oven while it is plugged in or hot. Burns or otherserious injuries can occur.

Before Using Rotisserie Oven for the First TimeBefore using your George Foreman Rotisserie Oven for the first time, washall accessory parts with hot, soapy water. Rinse all parts well and dry thor-oughly. Use a damp cloth or sponge to wipe down the inside and outside ofthe Rotisserie Oven. CAUTION: Never immerse the RotisserieOven in water or any other liquid!


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Preparing for Use

Prepare FoodWe recommend preparing the food to be cooked before proceed-ing with any cookware assembly. Cut all vegetables to be cookedor prepare a homemade marinade for extra flavor (see “Recipes”for information about Marinades and Rubs). If necessary, store foodin refrigerator while preparing Rotisserie Oven.

Assembling the Rotisserie BarBefore placing any items to be cooked onto the Rotisserie Bar, wesuggest familiarizing yourself with how the Rotisserie Bar fits intothe Rotisserie Oven and how each accessory works.

1. Locate the Rotisserie Bar.

2. WITHOUT TURNING THE ROTISSERIE OVEN ON YET, use theCover Handles to lift open the Cover.

3. Angle the Rotisserie Bar so the point-ed end fits into the center hole in theright side (when facing front ofRotisserie) of the Rotisserie Oven .See Figure 1.

4. Move the square, “nut” end of theRotisserie Bar so it fits into the cut-outon the left side (when facing front ofRotisserie) of the Rotisserie Oven.

This is the correct position for assembling the Rotisserie Bar.

Assemble Drip Tray1. If not in place, slide Drip Tray into

position as shown in Figure 2.

NOTE:To limit any smoke which mayoccur as a result of dripping juices,add about 2 cups of water to the DripTray before beginning cooking.Adding water to the Drip Tray will alsomake clean-up easier!

Preparing for Use (Cont.)

ON

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Figure 1

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Figure 2

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Assembling Accessories onto Rotisserie Bar

IMPORTANT: All foods must be secured onto Rotisserie Bar.Whenever possible, you must use the End Brackets to secure theaccessory/food (Meat Tines, Adjustable Basket, Roasted Veggies/AirBake Basket). However, when cooking extra-large cuts of meat orpoultry, it may be necessary to eliminate the End Brackets to makemore room on the Rotisserie Bar. In this case, you MUST use the 4-prong Meat Tines and the Wing Nuts (removed from End Brackets)to secure food into place on Rotisserie Bar. When using 4-prongMeat Tines with EXTRA-LARGE CUTS OF MEAT, skip directly tothe "4-Prong Meat Tines" section.NOTE: Always place accessories and meat/food onto RotisserieBar from the pointed end.

1. Determine whether you will use the 2-prong Meat Tines or the 4-prong Meat Tines (depending upon food/meat size). See Figure4 and example turkey and chicken drawings on following pages.When using 4-prong Meat Tines with EXTRA-LARGE CUTSOF MEAT, skip directly to the "4-Prong Meat Tines" section.For all other Meat Tines, proceed with steps #2 and #3 below.

If you will be using the Roasted Veggies/Air Bake Basket, pro-ceed with steps #2 and #3 below. Ifyou will be using the AdjustableBasket, skip to section "Preparingfor Use - Adjustable Basket."

2. If the Rotisserie Oven was previouslyused, be sure all parts have cooled andremove Rotisserie Bar from insideRotisserie Oven.

3. Locate two (2) End Brackets. Unscreweach wing nut fully, but do not removefrom bracket. Place Brackets againsteach other so long ends are touching as shown in inset draw-ing. Set both End Brackets down while keeping them in thesame position. (You will be assembling only the End Bracketshown on the left at this time.) Pick up End Bracket which isshown on the left and slide pointed end of Rotisserie Barthrough the square hole in this End Bracket ONLY. See Figure 3.DO NOT attach remaining End Bracket at this time.


Figure 3

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2-PRONG MEAT TINESNOTE: Be sure to use two of the same type Meat Tines for eachpiece of meat you cook!

4. Locate square hole in center of each Meat Tine (the RotisserieBar fits through the square hole). Place first Meat Tine ontoRotisserie Bar so pointed ends pointin the same direction as the pointedend of the Rotisserie Bar. Push MeatTine against first End Bracket.

5. Pierce meat/food with Rotisserie Bar.Slide meat/food across Rotisserie Barand into pointed ends of first MeatTine.

6. Push matching Meat Tine ontoRotisserie Bar so pointed ends face“in” toward meat/food. While holding first Bracket, firmly pushMeat Tine into food.

7. Push remaining Bracket onto Rotisserie Bar and against MeatTine. See Figure 4.

8. Center food on Rotisserie Bar and push each End Bracketagainst Meat Tines. Tighten both wing nuts to secure all piecesin place. (NOTE: Do not use excessive force to tightenwing nuts.)

Figure 4

Using 2-prong Meat Tines with two small chickens or cornish hens


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4-PRONG MEAT TINES

For Extra-Large Cuts of Meat:NOTE: Be sure to use two of the same type Meat Tines for eachpiece of meat you cook!

4. Locate square hole in center of each Meat Tine (the RotisserieBar fits through the square hole). Place first Meat Tine ontoRotisserie Bar so pointed ends point in the same direction asthe pointed end of the Rotisserie Bar.

5. Unscrew and remove wing nut from each End Bracket. (NOTE:ONLY if you are NOT using End Brackets with 4-Prong MeatTines!)

6. Pierce meat/food with Rotisserie Bar. Slide meat/food acrossRotisserie Bar and into pointed ends of first Meat Tine.

7. Push matching Meat Tine onto Rotisserie Bar so pointed endsface “in” toward meat/food. While holding first Bracket, firmlypush Meat Tine into food.

8. Once food is centered, insert wing nut into side hole in 4-prongMeat Tine as shown below. Tighten wing nuts until Meat Tinesare secure on Rotisserie Bar.

(NOTE: Do not use excessive force to tighten wing nuts.)


Using 4-prong Meat Tines with an extra-large Turkey

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ROASTED VEGGIES/AIR BAKE BASKETNOTE: Follow steps 2-3 under “AssemblingAccessories onto Rotisserie Bar.”

4. Grasp the wire handle on the RoastedVeggies/Air Bake Basket Door. Squeezethe wires and pull the door open. SeeFigure 5.

5. Place food into Basket. Be sure to allowroom across the center for theRotisserie Bar.

6. Close Basket Door.7. Carefully slide Round Basket onto

Rotisserie Bar and against first EndBracket.

8. Push remaining End Bracket ontoRotisserie Bar and against RoundBasket. See Figure 6.

9. Center Basket on Rotisserie Bar and push each End Bracketagainst Basket. Tighten both wing nuts to secure all pieces inplace.

ADJUSTABLE BASKET1. If the Rotisserie Oven was previously used, be sure all parts have

cooled and remove Rotisserie Bar from inside Rotisserie Oven.2. Grasp the wire handle on the

Adjustable Basket. Pull the wire clos-est to the edge toward the other han-dle wire and lift up. Pull the “tab” endof the Basket Cover out of side wiresand lift up to remove Cover. SeeFigure 7. Set Cover aside.

3. Place food into Basket. Be sure toallow room across the center for theRotisserie Bar. Place food flat; do not“stack” food.


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Figure 7

Figure 5

Figure 6

4. Replace Basket Cover so it fits TIGHTLY against food. (The Coverwill "hold" the food in place as it turns on the Rotisserie Bar.) Thecover can be adjusted up or down to accommodate the thicknessof the food.

5. Locate looped wires on opposite sidesof Adjustable Basket. Place an EndBracket over each set of looped wires(on both sides of Basket). The Bracketshave cut-outs which fit over the loopedwires. See Figure 8.

6. Carefully slide Rotisserie Bar (pointedend first) through square hole in EndBracket, through Basket, and throughopposite End Bracket. See Figure 8.

7. Center Basket on Rotisserie Bar and push each End Bracketagainst Adjustable Basket. Tighten both wing nuts to secure allpieces in place.

Using Baking SheetNOTE: Do not use the Baking Sheet at the same time as theRotisserie Bar.

1. Use the Cover Handles to lift open the Cover.

2. The Baking Sheet can be used in the lower position only. See Figure9. Slide Baking Sheet into RotisserieOven at lower level as shown.


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LOWER POSITION

Figure 9

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Figure 8

Using Wire Rack for BakingNOTE: Do not use the Wire Rack at the same time as the RotisserieBar.

1. Use the Cover Handles to liftopen the Cover.

2. The Wire Rack can be used inthe upper or lower positions.See Figure 10.

NOTE: These instructions arefor using the Wire Rack forBaking. When using the WireRack with Skewers, see "UsingWire Rack with Skewers" below.

Place Wire Rack into RotisserieOven at desired level. Be surethe two cross wires are on the bottom.

3. Use Cover Handles to close Cover.

Using Wire Rack with SkewersNOTE: Use Skewers with the WireRack only. Do not attempt to useSkewers any other way.

1. Use the Cover Handles to liftopen the Cover.

2. Hold Wire Rack upside down (sotwo cross wires are on top).Arrange Wire Rack so cross wireclosest to end will go into theRotisserie Oven first (it will betoward the back). Place WireRack into oven at lower positionas shown in Figure 11. Be sureRack is on both front and backparts of ledge.

3. Cut food into 1 to 1-1/2 inch pieces. Slide food pieces ontopointed end of Skewer. Repeat for each desired skewer.

4. Place each Skewer into "dip" in cross wire as shown. The point-ed end of the Skewer will “rest” on the back cross wire of theWire Rack.

5. Use Cover Handles to close Cover.

ON

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LOWER POSITION

Figure 11

ON

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UPPER POSITION

LOWERPOSITION

Figure 10

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NOTE: When using this product for the first time, you may notice aslight burning odor and a small amount of smoke. This is normal andwill dissipate in a short amount of time.

1. Use Cover Handles to lift open Cover.2. Prepare food, Rotisserie Oven, and accessories as instructed in

“Preparing for Use.” If using the Rotisserie Bar, follow the instructions in“Preparing for Use” under “Assembling the Rotisserie Bar” to install thefully assembled Rotisserie Bar into the Rotisserie Oven.

3. Be sure Drip Tray is in place (See “Preparing for Use.”)4. Plug the Rotisserie Oven into a standard, household electrical outlet. 5. The LCD Display will show: “0:00”.

Once the Rotisserie Oven is plugged in, you may operate the MotorButton, the Light Button, or the Temperature (“TEMP”) Button. NOTE: The Rotisserie Oven cannot begin heating and the SELECT but-ton cannot be activated until the Timer is set and the ON/PAUSE Buttonis pressed.

6. Press the Hour “H” Button to set the timer to the number of hours youwish to cook the food (1-5 hours).

7. Press the Minute “M” Button to set the minutes. 8. Once your complete cooking time is programmed and the Timer is set,

press the ON/PAUSE button.If the Motor was on the last time the machine turned off, the Motor willimmediately start as the Rotisserie Oven turns on. If the Motor is on, ared LED will illuminate above the button and you will hear the motor turn-ing the Rotisserie Bar. If the Motor is off and you are using the Rotisserie Bar, press the MotorButton to turn the motor on. As the food rotates around, check that thefood does not hit any of the Heating Elements. If you are using the WireRack or Baking Sheet, you do not need to turn on the Motor.

9. When the Rotisserie Oven turns on, it defaults to heating the bottom frontand back Heating Elements (as represented by the LEDs above the Selectbutton). See the instructions marked “Select Button” under the“Introduction” section of this manual for detailed information.Press “SELECT” Button to choose Heating Elements. Each time youpress the button, an additional Heating Element is added. Then, whenyou press the button again, it will revert back to its default setting (bot-tom front and back Heating Elements).

Operation

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10. Press the “TEMP” Button to set the cooking temperature. The cookingtemperature is indicated by small dots in the far left portion of the LCDTimer Display. There are six temperature settings. The following is abreakdown of the six temperature settings and the temperature rangesfor each setting:

11. Allow the food to cook (see “Cooking Chart” for more information). To pause during a cooking cycle (to add more seasoning, for basting, orto adjust food), press the ON/PAUSE Button. The motor will stop turn-ing and the red “ON” light will flash indicating that it is in pause mode.The Pause Mode will last 10 minutes. Make any necessary adjustments,then press the ON/PAUSE button again to resume the cooking cycle. Ifthe ON/PAUSE button is not pressed within 10 minutes, the RotisserieOven will automatically resume the cooking cycle.The food will cook only for as long as the Timer is set. When the timeelapses, the entire Rotisserie Oven will turn off (even the Motor). Or,you may press OFF/RESET Button at any time to stop or change thecooking cycle.

12. Once food is cooked, and the Rotisserie Oven is off, unplug the RotisserieOven from the outlet. Allow the cooked food to sit 15-20 minutes.CAUTION: Always unplug Rotisserie before removing food. DONOT carve meat while it is in the Rotisserie.

CAUTION: Always protect hands with oven mitts when handling hotRotisserie parts or when removing food from Rotisserie Oven.

13. Protect your hands with oven mitts and remove Rotisserie Bar orother accessory from Rotisserie Oven.

Operation (Cont.)

••

•••

• •••

400˚F

• •• ••

425˚F

• •• •• •

450˚F

• 225˚F

300˚F

350˚F

Symbol Temperature Symbol Temperature

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To remove Rotisserie Bar: Hold RotisserieBar Remover by the handle with the hooksfacing up. See Figure 11. Carefully slide thehooks under the cut-outs on the ends of theRotisserie Bar. NOTE: When removing extra large cuts ofmeat or poultry, put on oven mitts and graspeach end of Rotisserie Bar. Carefully liftRotisserie Bar up and out of RotisserieOven.

14. Carefully remove food from Rotisserie Bar and/or other accessory.

HELPFUL HINTS WHEN COOKING LARGE CUTS OF MEAT WITH AHIGHER FAT CONTENT:• Cook large cuts of meats only on the Rotisserie Bar; cook slabs of meat

(such as spare ribs) in the Adjustable Basket. Never cook large cuts ofmeat or poultry directly on wire rack.

• Remove all grease residue from the cooled Heating Elements.• Trim off all excess fat from meat before cooking in the Rotisserie Oven.• Add about 2 cups of water to Drip Tray. This will reduce smoking and

cool the grease as it drips into the Drip Tray. Be sure to maintain thewater level in drip tray while cooking.

• Set desired cooking time and set cooking temperature to 350˚F. • Press "ON" Button and select 2 lower (front and back) heating elements

setting. Turn motor on. As you use the oven, you may decide to usethree elements based on size of the food and recipe.

• Cook beef and pork until meat thermometer reads 160˚F for medium and170˚F for well done.

CAUTION:Always use water in Drip Tray and do not leave Rotisserie Oven unattendedwhen cooking meats with a high fat content. If the appliance begins tosmoke abnormally or malfunctions during use, immediately depress the"OFF" button.Excessive fat drippings which touch the hot Heating Elements may momen-tarily ignite . If the grease continues to flame for more than a few seconds,DEPRESS THE "OFF" BUTTON and wait for 10-20 seconds. If the greasecontinues to flame, carefully open the cover and sprinkle up to a quartercup of baking soda over the flames to smother them. Never pick up ormove Rotisserie Oven with hot grease in Drip Tray.After unit has COOLED COMPLETELY, clean Drip Pan and HeatingElements and continue cooking using steps above.

Operation (Cont.)

ON

PAUSE

RESET

OFF

TEMP

SELECT

MOTOR

LIGHT

H M


Figure 11

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Cooking ChartThe following times are meant to be used as guidelines only. Timeswill vary due to the thickness of the meat being cooked. To besure that a meat is truly done, use a meat thermometer. If the fooddoes need more time to cook, reset the timer in 5-10 minute incre-ments and check periodically so you do not over cook.

Food Amount Cook Suggested InternalTemp. ˚F Cook Time Temp.

POULTRYChicken, 3-4 lbs. 350 1 hr. 10 min. to 180whole 1 hr. 45 min.

Chicken, 1" pieces 425 30-40 min. 175kebab

Chicken breast,boneless 4 oz. 425 10-15 mn. 175

Rock Cornish Game hen, 1-1-1/4 lbs. 400 20-25 min. 170wholeDuck, whole 3-4-1/2 lbs. 400 1 hr. 20 min. 180

Turkey, whole* up to 16 lbs. 350 up to 4-1/2 hrs. 180Turkey, breast with carcass 4-5 lbs. 350 1 hr. 20-25 min. 170

BEEFRoast, trimmedand tied 3-4 lbs. 350

Rare**: 45 min. 145Medium: 1 hr. 160Well-done: 1 hr. 15 min. 170

Sirloin Steak 3/4" thick 450Rare**: 15 min. 145Medium: 20-25 mn. 160Well-done: 30-35 min. 170

* See instructions listed on poultry for cooking times per pound as they may differfrom those listed here.** Please see USDA recommendations at the end of Cooking Chart.

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23

•••

Food Amount Cook Suggested InternalTemp. ˚F Cook Time Temp.

Kabobs 1" pieces 450 30-40 min. 160

PORKBoneless, trimmed 1 hr. 15 min. toand tied 3-4 lbs. 350 1 hr. 45 min. 160

Tenderloin 1-1/2-2 lbs. 425 20 min. 160

LAMBLeg, bonelessand tied 3-4 lbs. 350 1 hr. 160

Kabobs 1" pieces 450 20-40 min. 160

SEAFOODSwordfish steak 3/4" thick 450 12-18 min.

Swordfish kabobs 1" pieces 450 15-25 min.

Salmon steak 3/4" thick 450 12-15 min.

Shrimp, peeled Extra Large 450 15-20 min.

PLEASE NOTE: The USDA recommends that meats such as beef, pork,lamb, etc. should be cooked to an internal temperature of 160˚F and poultryproducts should be cooked to an internal temperature of 170-180˚F to besure any harmful bacteria has been killed.When re-heating meat/poultry products, they should also be cooked to aninternal temperature of 165˚F.

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Cooking Chart (Cont.)

24

Hints and Tips

CAUTION: Always protect hands with oven mitts when handling hotRotisserie parts!• Do not place Rotisserie Oven underneath cabinets or on a

tablecloth during use.• Times given in Cooking Chart are suggestions. Cook meat to

your own tastes.• To make clean-up easier, we suggest lining the Drip Tray with

Aluminum Foil.• To limit any smoke which may occur as a result of dripping

juices, add 2 cups of water to the Drip Tray (just enough tocover bottom) before beginning cooking. Check Drip Tray peri-odically during cooking and add more water as needed. Addingwater to the Drip Tray will also make clean-up easier!

• Before beginning the full roasting process, press the MotorButton to let the machine rotate a few times with meat in place.Be sure the meat rotates freely and does not hit any of theHeating Elements when it rotates. (Although the Motor will turnwhen the Motor button is pressed, the Rotisserie Oven will notturn on unless the Timer is set.) If the meat does hit any of theHeating Elements, tie the food with cooking string or you mayneed to cut the meat down in size slightly.

• You may want to lightly oil the Rotisserie Bar and other acces-sories to prevent sticking.

• Do not cover food while it is cooking in the Rotisserie Oven.• Do not attempt to cook food in the Rotisserie without the Cover

in place.• Use the Oven light only as necessary to check the status of the

cooking food. Do not use the light continuously during cookingas this will greatly reduce the life of the bulb.

• When cooking fatty foods (duck, turkey, etc.), check Drip Trayoften to be sure the drippings do not overflow.

• When food is done roasting, let it sit for 15-20 minutes to let thecooking process complete and to allow the juices to settlebefore carving.

• Make sure to use oven mitts or hot pads when removing theRotisserie Bar with (or without) the Rotisserie Bar Remover.

25

User Maintenance InstructionsWARNING: Do not attempt to disassemble or clean the unit while itis plugged in and/or hot. Burns or other serious injuries can occur.Your George Foreman Rotisserie Oven requires little maintenance. Itcontains no user-serviceable parts inside the Rotisserie Oven.Contact consumer service if the product requires servicing.CAUTION: Press "OFF/Reset" button, unplug appliance from walloutlet, and allow all parts to cool completely before cleaning.CAUTION: Do not use metal or abrasive scouring pads or harsh orabrasive cleansers to clean the parts of the Rotisserie Oven. If nec-essary, use a nylon bristle brush to loosen hardened food particles. 1. Once product is unplugged and has cooled completely, carefully pull

out Drip Tray. Use care not to spill any liquids as they may still be hot.2. Remove all accessories from Rotisserie Oven. Wash all accessories in

hot, soapy water. Rinse thoroughly and dry well.3. Wipe outside of Rotisserie Oven with a damp cloth or sponge. Dry with

a soft cloth.4. Lift open (or remove) Cover. (See below to remove Cover for easy

cleaning). Use a damp sponge to wipe the interior of the RotisserieOven. Do not use metal or abrasive scouring pads or harsh orabrasive cleansers to clean inside the Rotisserie Oven. Dry allparts thoroughly.

To remove Rotisserie Oven Cover:

WARNING: Do not attempt to disassemble or clean the unit while itis plugged in and/or hot. Burns or otherserious injuries can occur.1. Locate two Spring-loaded Hooks on the

sides of the Cover. 2. Firmly pull up on the Hooks while pulling

Cover forward. See Figure 12. The Covershould release from the Rotisserie OvenBody.

3. Wash Cover in hot, soapy water. Use carenot to scratch or break the ViewingWindow.

To replace Rotisserie Oven Cover:

1. Hold Cover in front of Rotisserie Oven.2. Firmly pull up on the Hooks and slide Cover back into place on

Rotisserie Oven Body.

ON

PAUSE

RESET

OFF

TEMP

SELECT

MOTOR

LIGHT

H M


Figure 12

26

User Maintenance Instructions(Cont.)

Replacing the Oven Light Bulb:

Your George Foreman Rotisserie Oven uses a long-lasting bulb forthe oven light. However, if the light burns out, you can orderreplacement bulbs. When using the Oven Light in your RotisserieOven, we recommend using the light only as necessary to checkthe status of the cooking food. Do not use the light continuouslyduring cooking as this will greatly reduce the life of the bulb.

You may order replacement bulbs by calling our ConsumerDepartment toll free at 1-800-233-9054, email us [email protected] or write to:Salton, Inc., P.O. Box 1526, Columbia, MO 65205-1526.

WARNING: Do not attempt to disassemble or clean the unit while itis plugged in and/or hot. Doing so could cause an electrical hazard.

1. Unplug Rotisserie Oven from outlet and allow to cool completely.2. Locate light bulb compartment on inside of Rotisserie Oven

(along inside front panel).3. Use a dime in slot of screw "A" to

twist and remove screw. (Screw "A"is the only screw with a "slotted"head as shown in Figure 13.)Also, remove Glass Cover Bracket.

4. Carefully push Glass Cover all thetoward the right (away fromscrews). Place your index finger intoFinger Indent and carefully lift GlassCover out. See Figure 14.Carefully set Glass Cover aside.

4. Unscrew, remove, and discardold light bulb.

5. Screw in new light bulb.6. Replace Glass Cover. Be sure

Glass Cover fits between theledge and the two small tabs asshown in Figure 14.

7. Align hole in Glass Cover Bracketover hole in metal rim and securewith Screw "A."

27

SCREW "A"

GLASS COVERBRACKET

Figure 13

LEDGETABS

GLASS COVER

FINGER INDENT

LIGHTBULB

Figure 14

Recipes

A Little About Marinades and Rubs

Marinades tenderize, add flavor and moisten all kinds of foods. Tokeep beef, fish and chicken flavorful and juicy, a marinade is crucial.

There are three basic ingredients in most marinades. Acids (vine-gar, citrus, wine, etc.), oils and spices. The acids tenderize, the oilsmoisten, and the spices add the flavor.

The amount of time a food marinates depends on the flavor andtexture of that food. For example, fish should only marinate for upto 30 minutes or less, while a steak should marinate for a couple ofhours or more.

While foods are marinating, they should be kept refrigerated. It isbest to remove the food and bring back to room temperaturebefore cooking. NOTE: Do not allow raw or uncooked meats tostand at room temperature for extended periods of time.

Extra flavor can be added to meats by rubbing with your choice ofspices and herbs. This is called a dry rub. Before cooking, rub thefood with spice and herb mixture and it is ready to cook. Commonexamples of spice rubs are cracked peppercorn, garlic, or rosemary.

Beef Marinade

1-1/2-2 cups each: water and dry red wine8-10 black peppercorns (cracked)6-8 cloves garlic (whole)1 red onion (sliced)1 Tablespoon dry rosemary

• Mix ingredients together and pour over desired meat portion.Allow to marinate overnight turning from time to time.

• This marinade is the best for most kinds of meat including veni-son and tougher cuts of meat.

28

Marinade Recipes

Lamb Marinade* (up to a 3 lb. lamb)

3/4 cup dried apricots (chopped)2 large red onions(sliced)2 cloves garlic (minced)1 Tablespoons butter1-1/2 Tablespoons curry powder1-1/2 Tablespoons sugar4 Tablespoons apple cider vinegar3/4 teaspoon saltpinch of paprika and cayenne pepper2-3 bay leaves

• Soak chopped apricots overnight.• The next day, soak them until they are tender• Pureé in blender.• Sauté onions and garlic in butter until golden. After a couple of

minutes, add curry.• Add the apricot pureé, sugar, salt, vinegar, cayenne and paprika.

Bring entire mixture to a boil, then remove from heat. • Pour over lamb and marinate overnight.* NOTE: This is a thick marinade.

Fish Marinade

1/3 cup pineapple juice3 teaspoons soy sauce3 teaspoons lemon juice2 garlic cloves (minced)

• Mix the above ingredients and pour over fish fillets.• Let marinate for a maximum of 30 minutes in the refrigerator.• Cook in Adjustable Basket for 5-10 minutes at 450˚.

29

Marinade Recipes (Cont.)Chicken Marinade (up to a 5-6 lb. chicken)

1/3 cup cooking oil3/4 cup dry white wine2 garlic cloves (minced)1 medium onion (finely chopped)1/3 teaspoon salt1/2 teaspoon pepper1/3 teaspoon dried rosemary or thyme

• Mix the above ingredients well and pour over the chicken. Letmarinate for 3 hours in the refrigerator.

• Cook on the Rotisserie Bar with Meat Tines for 1 hr. and 30 minutes to 2 hours at 350˚.

Pork Marinade (up to a 1 lb. of pork chops)

2 Tablespoons chili sauce1-1/3 Tablespoons lemon juice2 Tablespoons grated onion1/3 teaspoon dry mustard3 teaspoons Worcestershire sauceDash salt, pepper and paprika1/2" thick chops.

• Mix above ingredients well and pour over chops. Marinate forup to 3 hours in the refrigerator.

• Cook in Adjustable Basket for 20-25 minutes at 450˚.

30

Rubs*

Any spice or herb can be used for a dry rub on virtually any kind ofmeat: roasts, chicken, steaks, and fish. These, of course, are justsuggestions. The possibilities for rubs are endless...

Here are some examples:

Red Meat Rub

1 Tablespoon cracked peppercorn2-4 Tablespoons salt2-4 garlic cloves (chopped or minced)1 Tablespoon rosemary1 Tablespoon paprika

Fish Rub

1 Tablespoon dried basil1 teaspoon salt1 teaspoon pepperpinch paprika

Chicken Rub

1 Tablespoon pepper or cracked peppercorn2-4 Tablespoons salt1/2 Tablespoon tarragon

*Measurements will vary due to sizes of the meat. As a rule, use 1-2 Tablespoons of rub ingredients per pound of food. For a 6 lb.chicken, use up to 12 Tablespoons of spices.

31

Herbed Roasted Chicken (5-6 lb. chicken)

Herb Rub

2-3 Tablespoons dried rosemary1 Tablespoon peppercorns2-4 Tablespoons salt2 Tablespoons thyme (dried)2-3 Tablespoons dried parsley1 5-6 lb. chicken

• Clean out the inside cavity of the chicken. Remove skin if desired. • Pat the surface dry with a paper towel.• Combine all of the rub ingredients.• Rub the ingredients onto the surface of the chicken.• Place the chicken on Rotisserie Bar with Meat Tines.• Tie cooking string around chicken to hold in legs so they do not

touch the Heating Element in the Rotisserie.• Place chicken onto the Rotisserie Bar with Meat Tines.• Set Timer for 1-1/2-2 hours and Temperature for 350˚.• Close Rotisserie Oven Cover.• Cooking will begin when Start/Pause button is pressed.

Honey Pineapple Pork Roast

Marinade1/4 cup tamari or light soy sauce1/4 cup white vinegar1/4 cup extra virgin olive oil1/4 cup fresh or canned (packed in juice) crushed pineapple2 Tablespoons honey2 Tablespoons finely chopped ginger2 garlic cloves (finely chopped)

1 3-4 lb. Pork Roast

• Soak a 3-4 lb. boneless, trimmed and tied pork roast inmarinade for 4 hours in the refrigerator.

• Place on Rotisserie Bar with Meat Tines. Set Timer for 1 hour and15 minutes to 1 hour and 45 minutes and temperature for 350˚.

• Close Rotisserie Oven Cover.• Cooking will begin when Start/Pause button is pressed.• You may want to use drippings for basting during the last 45

minutes of cooking. Baste periodically every 10-15 minutes.32

Skewered Lamb Kabobs

Marinade1/2 cup olive oil1-1/2 Tablespoons dried rosemary 3 cloves garlic, crushed1/2 teaspoon salt

Kabobs1-1/2 lbs. boneless lamb 4-6 large mushrooms2 small green zucchini cut into 1" squares2 ripe plum tomatoes

• Stir marinade ingredients together in a large bowl.• Add the lamb squares, zucchini, tomatoes and mushrooms to

the marinade and toss until all is well coated.• Let stand covered loosely stirring occasionally. Keep refrigerated.• Add ingredients to skewers in the following order: Zucchini

chunk, lamb square, mushroom, lamb square, tomato, lambsquare, zucchini.

• Place Wire Rack into position (on lower wire rack position andcross wires facing up) and place Skewers onto Rack. Set Timerfor 20-40 minutes at 450˚F.

• Close Rotisserie Oven Cover.• Cooking will begin when Start/Pause button is pressed.

33

“Guilt-free” Air Baked Fries

1-1 1/2 lbs. potatoes (washed)cut into 1/2” cubes or cut into 1/2” strips (steak fries)

• Place cut potatoes into Roasted Veggies/Air Bake Basket. • Secure Basket onto Rotisserie Bar with Brackets. Cook at 450˚F for 30

minutes. • After 30 minutes, press “ON/PAUSE” button. • Use Rotisserie Bar Remover to remove Rotisserie Bar and Basket. Use

oven mitts to open Basket Door and add seasoning to taste (salt, garlic,rosemary, etc.). (If desired, you may spray a light mist of olive oil ontopotatoes before seasoning. DO NOT spray olive oil into RotisserieOven.) Turn Basket to coat evenly with seasoning.

• Use oven mitts to replace Rotisserie Bar with Basket into RotisserieOven.

• Close Rotisserie Oven Cover.• Press ON/PAUSE Button and cook for an additional 15 minutes.

34

ONE-YEAR LIMITED WARRANTYThis Salton, Inc. product warranty extends to the original consumer purchaser of the product.Warranty Duration: This product is warranted to the original consumer purchaser for aperiod of one (1) year from the original purchase date. Warranty Coverage: This product is warranted against defective materials or workman-ship. This warranty is void if the product has been damaged by accident, in shipment,unreasonable use, misuse, neglect, improper service, commercial use, repairs by unau-thorized personnel or other causes not arising out of defects in materials or workman-ship. This warranty is effective only if the product is purchased and operated in the USA,and does not extend to any units which have been used in violation of written instruc-tions furnished by Salton, Inc., or to units which have been altered or modified or todamage to products or parts thereof which have had the serial number removed,altered, defaced or rendered illegible. Warranty Disclaimers: This warranty is in lieu of all warranties expressed or implied andno representative or person is authorized to assume for Salton, Inc. any other liability inconnection with the sale of our products. There shall be no claims for defects or failureunder any theory of tort, contract or commercial law including, but not limited to negli-gence, gross negligence, strict liability, breach of warranty and breach of contract. Warranty Performance: During the above one-year warranty period, a product with adefect will be either repaired or replaced with a reconditioned comparable model (atSalton, Inc. option) when the product is returned to the Salton, Inc. facility. The repairedor replacement product will be in warranty for the balance of the one-year warrantyperiod and an additional one-month period. No charge will be made for such repair orreplacement.

Service and RepairShould the appliance malfunction, you should first call toll-free 1-800-233-9054 betweenthe hours of 8:00 am and 5:00 pm Central Standard Time and ask for CONSUMER SERVICEstating that you are a consumer with a problem. Please refer to Model #GR80B when youcall.In-Warranty Service: For an appliance covered under the warranty period, no charge ismade for service or postage. Call Consumer Service at the above number for returnauthorization.Out-of- Warranty Service: A flat rate charge by model is made for Out-of-Warranty service. Please include $15.00 (U.S.) for return shipping and handling. Salton, Inc. cannot assume responsibility for loss or damage during incoming shipment. Foryour protection, carefully package the product for shipment and insure it with the carrier.Be sure to enclose the following items with your appliance: any accessories related to yourproblem; your full name and return address and daytime phone number; a note describingyour problem, a copy of your sales receipt or other proof of purchase to determine warran-ty status. C.O.D. shipments cannot be accepted. Return the appliance to:

ATTN: Repair DepartmentSalton, Inc. 708 South Missouri St. Macon, MO 63552

For more information on Salton, Inc. products visit our website:http://www.salton-maxim.com, or you can E-Mail us at: [email protected]

© 2000 Salton, Inc. Printed in China P/N #60495BRev.B 1/00

big george rotissserie'b'your george foreman rotisserie oven is a combination rotisserie...

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